Baking With Jeanette & Tracy;How to Make Biscoff Sticky Toffee Pudding

Welcome to Baking With Jeanette & Tracy; How to Make Biscoff Sticky Pudding
#sticky #toffee #biscoff

I do not own the rights to this recipe or images used you can find them here;
https://www.janespatisserie.com/2024/06/30/biscoff-sticky-toffee-pudding/

Ingredients

Pudding

175 g dates (stones removed, finely chopped)
175 ml boiling water
75 g unsalted butter/baking spread
175 g light brown soft sugar
3 medium eggs
250 g self raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
75 g golden syrup
1 tsp ground cinnamon
125 ml whole milk
200 g biscoff spread (melted)

Sauce

75 g unsalted butter
75 g light brown soft sugar
2 tbsp golden syrup
1 tsp vanilla extract
150 ml double cream
150 g biscoff spread (melted)

Instructions

Preheat the oven to 160ºc fan and grab a medium sized baking dish
Soak the chopped dates in boiling water for 20 minutes and blend until smooth (keep the water in the mix)
Beat the butter, and sugar together in a new bowl
Add the eggs, flour, baking powder, bicarb and golden syrup and cinnamon
Mix in the blended date mix, milk and melted biscoff spread and stir until smooth
Pour into the baking dish and spread
Bake 30-35 minutes
Whilst it’s baking, combine all of sauce ingredients into pan and dissolve and boil 1 minute
Pour over the baked pudding and serve with ice cream and a sprinkle of biscoff crumbs

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